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Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.

Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!!

(When the starch granules are heated to about 60degrees they start to swell. But gelatinisation is not complete until boiling point is reached. If heating is continued, the granules will swell to 5 times their normal size. This thickens the liquid.)

Gelatinization is the process that we take a starch (like flour or cornstarch) and it to a liquid for the purpose of thickening that liquid. The starch absorbs the water and g…ets bigger. The starch with the liquid changes consitancy from dry powder to a soft thick mass. Good examples of gelatinization cooking include using flour, cornstarch or arrow root to make a gravy. Or using any of those to thicken the broth in a stew. So any recipe for gravy that uses a starch to thicken it - is an example of gelatinization

The gelatinisation of the lemon meringue pie filling is dependent on two main ingredients: The sugar, and the corn starch. Adding heat to both these elements, along with liqui…d (in the case of lemon meringue pie, water and lemon juice) creates a rapidly thickening substance. A word of warning: the heated coagulated filling is extremely hot and sticks to everything...be careful to not get this on you skin, as it will leave a nice burn. Additional info: Gelatinization actually does not require the presence of sugar. Any starch and water mixture will cause gelatinization when heated to the proper temperature. Sugar and acid will affect the thickness of the gelatinized starch mixture and the rate at which is gelatinizes when heat is applied. In a lemon meringue pie there will also be some gelatinization occurring in the crust when moisture from the filling mixes with the flour in the crust.

Yes gelatinisation does occur in pancakes. Gelatinisation is when granules absorb water and swell. It is when starch grain mix in with a liquid and heat the starch. Pancakes h…ave starch in them and therefore gelatinisation does occur.

Gelatinisation: Gelatinisation is a term given to the method used in cooking to thicken soups and sauces and in the making of pastry and popcorn. The following dishes dis…play the application of Gelatinisation under two headings: # Sweet: Lemon Merigue Pie, Bnoffi Pie, Apple and Rice Pudding # savoury: Fisherman's Pie, Vegetable Soup, Quiche, Suasage Rolls, Curry, Lasagne, Cheese Souffle, Maccaroni Cheese, Chicken and Ham Pie. Another thought if it starts as a liquid then becomes a soft solid that jiggles.... then you have found Jello... a product of gelatinisation. Gelatinization (I'm in the US, hence the "z") is actually a term that applies to something that happens to any type of starch when it is cooked. The above example of "jello" is actually not gelatinization. Jello gels due to gelatin which is a protein not a starch. It does seem strange the the word gelatinization applies to starch and not gelatin but that's the way it is. Some other examples of food products that undergo gelatinization are gravy, roux, and anything that contains flour or starch and gets cooked with water.